To produce the Dolcetto d’Alba DOC San Rümu Cascina Carlòt , the harvest takes place manually in boxes with selection in the vineyard. Maceration and fermentation last from 10 to 15 days in steel tanks at a controlled temperature. The wine is left to rest for 3 months in steel until the end of spring, when it will then be bottled and where it will spend another 3 months before being marketed.
Cascina Carlòt dates back to 1800 thanks to Carlo Marchisio, known as the Carlòt, the sole owner of the lands surrounding the farmhouse that still bears his “stranom” today. Having no male heirs, in 1920, he gives their management to Mario Mo – the grandfather of the current owner Claudio Mo – who subsequently buys the farmhouse. Today, with the help of his wife and parents, he takes care of the 10 hectares of vineyards, the hazelnut groves and the vegetable garden: his land with which he lives in harmony because he listens to it by understanding his needs. Claudio defines himself as a winemaker, in contrast to the definition of winemaker, consistent with the typically Piedmontese philosophy, according to which wine is made first in the vineyard and then in the cellar.